Don’t you love when you see a recipe and you have everything you need to make it?
I recently had to fly cross country twice in a week, so I found myself with a bit of reading time.
This does not happen too often, but I came prepared.
I found a delicious looking grilled summer salad in a recent issue of Cooking Light, and knew I had everything in my pantry to make it happen.
I didn’t want to eat it in salad form, but I’d been meaning to try grilled peaches for a while.
Honestly, they weren’t a hit with everyone, but I LOVED them. They were a fantastic addition to the grilled tenderloin.
Grilled Pork Tenderloin with Peaches:
5 tbsp Olive Oil
4 Tbsp Balsamic Vinegar
1 tbsp Maple Syrup
2 minced garlic coves
combine everything together (reserve just a bit to brush tenderloin while grilling)
season the pork tenderloin (1 pound) with salt and pepper (both sides) and place in the marinade
let sit for at least 30 minutes
grill over med-high heat for 15 – 20 minutes ( brush with reserved marinade at the mid-way point)
remove the pork from the grill and let rest for 10 minutes before slicing
Slice 2 peaches in half (remove the pit)
brush the cut sides with 1 tbsp maple syrup
grill cut side down for 5 minutes
slice into wedges
You can serve the sliced pork and peaches over salad greens, but we enjoyed ours with grilled endive.
A perfect summer meal.